These cookies are very moreish and you can never just stop at one. Sadly they are not vegan but they are vegetarian friendly. This recipe can make quite a few cookies depending on how big your cookie cutter is. I used the rim of a glass for mine as I couldn’t find my cutters and it did the job!
They do not take very long to make and are simple enough that they are quick and can fill your chocolate craving! I hope you enjoy making them. Let me know how your baking goes!
220g Plain flour
1/4 tsp baking powder
pinch of salt
145g caster sugar
120g salted butter
1tsp vanilla, I used Madagascan vanilla for mine.
1 free-range egg
40g cocoa powder
Add the baking powder to the flour and the salt. Whisk it together and put this aside for a moment. Cream the butter and sugar together with either a machine whisk or a hand held whisk for 30 seconds. Pour in your vanilla and the egg, whisk.
Gently put your cocoa powder in without trying to get it everywhere and mix it all together.
Add half of the dry mix you made earlier and fold it into the wet mix. Once it has fully mixed, add in the other half.
Fold your mix into a ball, cover in clingfilm and chill in the fridge for no more than 15 mins. After that, lightly flour your surface, flatten and cut with whatever cookie cutter you desire! Be creative, don’t be boring like me and go for round *winky face*
Place on a baking sheet and cook for 15 minutes at 175C.
I enjoyed making these, they were dead cute and tasted really nice! I hope you enjoy making them yourself.
100g soft unsalted butter
30g Icing Sugar
3 egg yolks
Zest of one lemon
1 Tablespoon of lemon juice
175g of Plain flour
½ teaspoon of Baking powder
1 pinch of salt
2 tablespoons of poppy seeds
Place the soft Butter and Icing Sugar in the bowl of your mixer, and cream them together using with the paddle attachment for at least 5 minutes on medium speed. You will know it is done when it goes nice and pale and fluffy.
Add the egg yokes 1 at a time. Do not worry too much if they curdle slightly at this point. They will bake fine.
Add your lemon zest and your juice.
Sift in the Flour, Baking Powder and Salt. Now mix until the dough starts to come together, stopping to scrap the edges of the bowl if you need to, then add the Poppy Seeds.
Transfer the dough over onto a lightly flour surface and bring it together into a ball and gently press on it to flatten it. Cover with a sheet of baking paper and roll into the desired thickeness with a rolling pin.
Now, try and put the flattened dough onto the baking sheet cover with another one covering it, so it’s like a baking sheet sandwich. Let it chill for 15 mins in the fridge.
Preheat the oven on 160’C/325’F.
Remove the top sheet of baking paper and transfer to a lightly floured work surface and use a Cookie Cutter to shape the shortbread.
Bake for 10 to 15 minutes, depending on the thickness of the cookies, or until the edges start to turn golden brown.
And that’s it! Very easy and doesn’t take all that long to make. Let me know how your cookies turned out!
Biscuits are amazing. Everyone loves an odd biscuit now and then, with maybe a cup of coffee, tea or even milk. I have a recipe for the perfect chocolate chip cookies that will make your mouth water. They’re so incredibly easy to make, and they don’t take long in the oven, so when you have a cookie craving, you can have them in minutes; that’s my type of biscuit!
Where did biscuits originate from and when?
The earliest biscuit style cakes were made back in 7th century Persia A.D. (now Iran), which was one of the first countries to cultivate sugar. The name cookie is derived from the Dutch word koekje, meaning small or little cake.
As people started to explore the globe, biscuits became the ideal traveling food, because they stayed fresh for long periods of time. It was a portable food that had a long storage life and was perfect for traveling.
What are they called around the world?
In America, this “small cake” are called cookies and are called biscuits in England and Australia. In Spain they’re galletas. Germans call them keks, and in Italy there are several names to identify various forms of biscuits including amaretti and biscotti and many more. Biscuit comes from the Latin word bis coctum, which means, “twice baked.”
These Chocolate chip biscuits make a good companion on a plate with those peanut butter thins. But that’s not the best thing about them. These crunchy chocolate chip biscuits are low in calories, and so cheap to make. And they freeze brilliantly for whenever your cookie needs arise again.
Baking time: 12minutes
1 free range egg,
240g plain flour
Half a tsp bicarb,
200g chocolate, chopped
First dice your butter and leave it to come to room temperature, or pop it into a microwave-safe bowl and ping for 10 seconds to cheat it. Preheat your oven to 180C.
Cream the butter and sugar together with a fork or wooden spoon.
Add the oil and the egg and mix thoroughly. Now the bicarb. Now the flour to form a dough, and mix well. Fold through the chocolate chips.
Lightly grease a baking tray. Add golf-ball sized pieces of dough, flatten slightly with the prongs of a fork, and place very far apart as they will flatten and spread as they cook.
Bake in the centre of the oven for 12 minutes or until the edges are golden. Remove from the oven and just like the thins, allow to cool for a few minutes before moving.